Bobby Flay Crock Pot Mac And Cheese Recipe Recipes Recipe Cards

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BOBBY FLAY'S MACARONI AND CHEESE CARBONARA



Bobby Flay's Macaroni and Cheese Carbonara image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 17

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 (1-inch-thick) sliced pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated Asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
1 cup (4 ounces) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated Parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
  • Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
  • Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
  • Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

3-CHEESE SLOW COOKER MACARONI AND CHEESE



3-Cheese Slow Cooker Macaroni and Cheese image

Provided by Food Network

Time 4h10m

Yield 15 servings

Number Of Ingredients 13

cooking spray
2 cups shredded cheddar and Monterey jack cheese blend
2 cups shredded sharp cheddar cheese
4 eggs
3 cups 2% milk
2 12 oz. cans evaporated milk
1/4 teaspoon ground cayenne pepper
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon freshly ground pepper
1 pound uncooked macaroni noodles
1 teaspoon ground paprika

Steps:

  • 1. Spray slow cooker lightly with cooking spray.
  • 2. In large bowl, combine cheeses and set aside.
  • 3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
  • 4. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
  • 5. Pour into slow cooker. Top with remaining cheese.
  • 6. Sprinkle with paprika.
  • 7. Cook on LOW for 4 hours.

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Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top.
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Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top.
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Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top.
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Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Transfer to the prepared baking dish. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top.
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